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INMAN DOMAIN 1 QUESTIONS | 100% Correct
Answers | Verified | Latest 2024 Version
When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served - ✔✔the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation - ✔✔diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? a. milk b. flour c. sugar d. baking powder - ✔✔sugar Why do egg whites beat more easily at room temperature? a. the pH is increased b. the protein is denatured c. the surface tension is lower d. the surface tension is higher - ✔✔the surface tension is lower Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin b. chlorophyll c. carotene d. flavones - ✔✔carotene The end products of cellular oxidation are: a. water, carbon dioxide, energy b. carbon, hydrogen, nitrogen c. indigestible fiber, nitrogen d. monosaccharides, amino acids, energy - ✔✔water, carbon dioxide, energy Carbohydrates listed in order of decreasing sweetness are: a. fructose, glucose, sucrose, sorbitol b. sucrose, glucose, fructose, sorbitol c. fructose, sucrose, glucose, sorbitol d. sorbitol, fructose, sucrose, glucose - ✔✔fructose, sucrose, glucose, sorbitol The flakiness of pie crust depends on: a. type of fat b. oxidation of fat c. temperature of the fat d. oven temperature - ✔✔type of fat A group of rates being fed gelatin as the sole protein source are not growing well. What is the likely reason? a. gelatin has no tryptophan and is low in methionine and lysine b. gelatin has no methionine and is low in tryptophan c. gelatin has no lysine or methionine, and is low in tryptophan d. gelatin has no arginine - ✔✔gelatin has no tryptophan and is low in methionine and lysine
c. ferritin d. serum iron - ✔✔ferritin Which is the best flour when making cakes? a. graham flour b. all-purpose flour c. whole wheat flour c. durum wheat flour - ✔✔all-purpose flour Where is lactose absorbed? a. small intestine b. stomach d. pancreas d. liver - ✔✔small intestine Considering the following smoke points of various fats, which would be the best to use for frying? a. 300 'F b. 325 'F c. 375 'F d. 400 'F - ✔✔ 400 'F Which minerals are involved in carbohydrate metabolism? a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc - ✔✔chromium, zinc Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids b. mixing with alkaline intestinal enzymes c. mixing with sodium and potassium d. mixing with bile - ✔✔mixing with bicarbonate and fluids The colon functions in the absorption of: a. amino acids, fatty acids b. unsaturated fatty acids, electrolytes c. water, salts, vitamin K, thiamin, robflavin d. glucose and fatty acids - ✔✔water, salts, vitamin K, thiamin, robflavin To prevent frozen gravy from separating when thawed: a. reheat slowly and stir constantly b. thaw it before heating and stir constantly c. prepare it with modified starch d. cook it longer before freezing to stabilize the gravy - ✔✔prepare it with modified starch How much fluid is lost through insensible losses? a. 0.5 liters b.1 liter c. 2 liters d. 3 - 4 liters - ✔✔ 1 liter An amino acid that cannot be produced by the body is: a. alanine b. glycine c. tyrosine d. tryptophan - ✔✔tryptophan
c. cloudy when stored for long periods of time d. clear only if kept at room temperature - ✔✔clear when refrigerated What may cause EKG abnormalities? a. high serum potassium level b. low serum potassium level c. low serum sodium level d. high serum sodium level - ✔✔high serum potassium level In the fed state, the brain uses which nutrient as a source of energy? a. fatty acid b. lactic acid c. glucose d. ketone bodies - ✔✔glucose In starvation, the brain uses which nutrient as an energy source? a. fatty acid b. lactic acid c. glucose d. ketone bodies - ✔✔ketone bodies Gluconeogenesis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen - ✔✔creation of glucose from glycerol and amino acids Glycoysis is the:
a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen - ✔✔catabolism of carbohydrate Glycogenolysis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen - ✔✔breakdown of glycogen releasing glucose The end product of aerobic glycolysis is: a. acetyl-CoA b. pyruvic acid c. lactic acid d. glycogen - ✔✔pyruvic acid Protein-bound iodine (PBI) measures: a. nutritional status b. toxic levels of iodine c. deficiency of epinephrine d. level of thyroxine being produced - ✔✔level of thyroxine being produced The hormone epinephrine: a. lowers blood glucose during catabolic stress b. raises blood glucose during catabolic stress c. is secreted from the pituitary gland d. stimulates glycogen production - ✔✔raises blood glucose during catabolic stress
c. fat transfer through the lymphatic system d. osmotic pressure of body fluids - ✔✔deamination and transamination Which of the following are synthesized by intestinal bacteria? a. biotin, pantothenic acid, vitamin K b. vitamin E, vitamin K, biotin c. pyridoxine, vitamin E d. ascorbic acid, pyridoxine, vitamin K - ✔✔biotin, pantothenic acid, vitamin K Ascorbic acid aids in healing. Which of the following applies? a. collagen - > hydroxyproline b. proline - > hydroxyproline - > collagen c. hydroxyproline - > proline - > collagen d. hydroxyproline - > collagen - ✔✔proline - > hydroxyproline - > collagen Biotin is considered a coenzyme in the synthesis of: a. protein b. carbohydrate c. glycogen d. fatty acids - ✔✔fatty acids Food iron is in the form. a. ferric b. ferritin c. transferrin d. ferrous - ✔✔ferric Food iron is reduced in the stomach to the more absorbable form of:
a. ferric b. ferrous c. transferrin d. ferritin - ✔✔ferrous Which would aid the absorption of an iron supplement? a. cow's milk, eggs b. orange juice, hamburger c. milk, eggs, cheese d, dates, eggs - ✔✔orange juice, hamburger Bile is produced in the and stored in the. a. liver, gallbladder b. gallbladder, liver c. liver, liver d. gallbladder, gallbladder - ✔✔liver, gallbladder Cholecystokinin causes: a. contraction of the gallbladder b. peristalsis c. secretion of pancreatic juice d. contraction of the liver - ✔✔contraction of the gallbladder Which enzymes are involved in protein digestion? a. ptyalin, lipase, sucrase b. amylase, lipase, trypsin c. pepsin, trypsin, chymotrypsin, carboxypeptidase d. trypsin, lipase, amylase - ✔✔pepsin, trypsin, chymotrypsin, carboxypeptidase
c. involved in the catabolism of protein d. essential in transamination - ✔✔essential in the synthesis of fatty acids The following are required for the conversion of pyruvic acid into active acetate? a. thiamin, NAD, oxaloacetic acid b. oxygen, pantothentic acid, vitamin E c. thiamin, niacin, riboflavin, pantothentic acid, NAD d. pantothentic acid, oxaloacetate, citric acid - ✔✔thiamin, niacin, riboflavin, pantothentic acid, NAD Which vitamin acts as a coenzyme in transamination? a. pyridoxine b. thiamin c. riboflavin d. vitamin B12 - ✔✔pyridoxine Glucocorticoids are: a. thyroid hormones b. pituitary hormones c. adrenal hormones d. parathyroid hormones - ✔✔adrenal hormones Glucocorticoids: a. convert glucose into protein b. convert fatty acids into glucose c. convert glucose into fat d. convert protein into glucose - ✔✔convert protein into glucose Fats enter the blood as and leave the liver as.
a. phospholipids, chylomicrons b. chylomicrons, phospholipids c. chylomicrons, lipoproteins d. liproproteins, chylomicrons - ✔✔chylomicrons, lipoproteins The oxidation of fatty acids forms: a. acetyl CoA b. pyruvic acid c. lactic acid d. oxaloacetate - ✔✔acetyl CoA Pantothenic acid, thiamin, riboflavin and niacin are all involved in: a. converting pyruvic into acetyl CoA b. converting tyrosine into phenylalanine c. converting glycogen into glucose d. converting lactic acid into oxaloacetate - ✔✔converting pyruvic into acetyl CoA Which of the following can be reversed with vitamin A? a. xerophthalmia b. nyctalopia c. Wilson's disease d. homocysteinuria - ✔✔nyctalopia Fresh meat contamination comes mainly from: a. botulism b. staphylococcus c. clostridium d. salmonella - ✔✔salmonella
c. cake flour has weaker gluten, but has more protein d. bread flour has stronger gluten and less protein - ✔✔cake flour has less gluten, weaker gluten, less protein Vitamin A is involved in: a. growth and development b. blood clotting c. growth of bones and teeth d. development of tissue and skin - ✔✔development of tissue and skin A patient with metabolic alkalosis would have: a. excess excretion of base through the kidneys b. retention of base by the lungs c. excretion of base by the lungs d. retention of base by the kidneys - ✔✔retention of base by the kidneys Which foods should be washed just before serving? a. plums and grapes b. peaches and carrots c. strawberries and mushrooms d. applies and celery - ✔✔strawberries and mushrooms Which government agency inspects and grades meat? a. FDA b. DHHS c. USDA d. Department of Commerce - ✔✔USDA If linoleic acid replaces carbohydrates in the diet:
a. LDL decreases, HDL increases b. LDL and HDL decrease c. LDL and HDL increase d. LDL and HDL increase - ✔✔LDL decreases, HDL increases Which is not absorbed directly into portal blood? a. monosaccarhides b. amino acids c. medium chained fatty acids d. long chained fatty acids - ✔✔long chained fatty acids When substituting buttermilk for whole milk in pastry: a. decrease the liquid b. increase the baking soda c. increase the amount of butter d. increase the amount of butter - ✔✔increase the baking soda Ground meat will spoil faster than sliced meat because: a. it has more enzyme activity b. it has more fat c. more surface ares is exposed d. it has less fat - ✔✔more surface ares is exposed Evaporated milk has: a. slightly more than half of the water removed b. added sugar c. a fat content of 3 - 6% d. lactose removed - ✔✔slightly more than half of the water removed
c. anthoxanthins d. tannins - ✔✔tannins When a white sauce tastes starchy and grainy, the likely cause is: a. too much starch b. improper proportions of ingredients c. starch was added before the fat melted d. uncooked flour - ✔✔uncooked flour The scientific process by which water makes lettuce crisp is: a. osmotic pressure of water-filled vacuoles b. diffusion c. transamination d. water active diffusion - ✔✔osmotic pressure of water-filled vacuoles Four hours after eating you develop nausea, diarrhea, but have no fever. The cause may be: a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. streptococcus - ✔✔staphylococcus aureus Which hormone greatly influences the BMR? a. the endrocrine hormone b. thyroxine c. the growth hormone d. insulin - ✔✔thyroxine If linoleic acid replaces saturated fat in the diet:
a. total cholesterol including HDL decreases b. HDL increases c. LDL increases c. no change in lipid levels - ✔✔total cholesterol including HDL decreases Which oil is highest in monounsaturated fatty acids? a. olive b. canola c. peanut d. sunflower - ✔✔olive Which oil is highest in saturated fat? a. coconut b. palm c. cocoa butter d. butter - ✔✔coconut Which of the following may result in metabolic acidosis? a. decreased retention of bicarbonate b. decreased retention of hydrogen c. decreased retention of chloride d. increased retention of bicarbonate - ✔✔decreased retention of bicarbonate A high protein diet increases the need for: a. riboflavin and water b. thiamin c. water d. ascorbic acid - ✔✔riboflavin and water
